Apple and plum crumble – there’s something so satisfying about this sweet, wonderful winter warmer. Dig in! The 160 degree temperature for cooking is for safety. If you do not let the eggs reach that temperature, your ice cream will still set but you risk having undercooked or raw egg in the final product.

This recipe is all about homemade custard. Milk, sugar, eggs, vanilla... simple, fresh ingredients! The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount which for this recipe would be 200g. So, if you want to know how to make pink custard, read on for my remix of this 80s lunch time favourite.

I used my family’s homemade ice cream recipe as a starting point for this recipe. However, my family didn’t traditionally use eggs. This time I wanted the ice cream to be creamy like custard, so I used eggs to make a custard base.

Fan forced oven - I normally don't bake with fan forced for my sweet bakings but I do notice that in this case it's really needed because you want the air to be circulated good to help the cream puffs dry/cook very well. First, make the shortbread crust: Spray bottom and sides of a 9- or 10-inch tart pan (with a removable bottom) with baking spray with flour. Set aside. Place (rather than push) the strawberries on top of the batter, arranging them toe to toe and trying to fit on as many as you can. Sprinkle over the spiced sugar, then bake for 30 minutes, until the sponge is golden and a sharp knife inserted into the middle comes out clean (it’s OK if it has some strawberry juice on it).Put all the filling ingredients except the jam in a large bowl and beat with an electric mixer until pale and fluffy. Cover and set aside until ready to use. If you have a certain fondness for the taste of school dinners, especially the yummy puddings, you’ll love this pink custard recipe. You could also whip up another classic school dinners pudding. What better way to reminisce than to eat school cake and pink custard? Cornflake tart – a buttery, crumbly shortcrust pastry, spread with rich raspberry jam and lashings of sweet and crunchy cornflakes, drizzled with luscious golden syrup… if that doesn’t make you salivate, nothing will! While the cake is baking, make up the custard. Mix the custard powder, sugar and two tablespoons of the cream in a small saucepan, whisking to remove any lumps, then mix in the rest of the cream. Bring the custard mix to a gentle boil, then take off the heat. Leave to cool to room temperature, then put in the fridge to chill – to prevent a skin from forming on the top of the custard, cover the surface of the custard with a circle of greaseproof paper just touching the top of it.